Well I cooked my first brisket 2 weeks ago and it wasn't perfect but it didn't last long so I take the empty pan as a win. I used a simple rub and tried to keep the temp a 300 to 325 (hot and fast here). It was done in about 7 and resting ... 12 pound whole packer. I did screw up for about 20 mins and let my heat reach 400. I can tell you this the flat was a little dry but mid way through the flat and all the way to the point was spot on and the flavor was out of sight. I just put 2 more 13 pounders on at 700 am. I'm kepoing the heAt at 250 for this whole cook I will wrap in paper at 160. I use no foil and no pan in an offset smoker. Any suggestions on how to keep that flat from drying out.

Just an update. I started them at 7 am I pulled them of when they reached 160 and wrapped in paper. Put them back on until they hit 200 and did the probe test there was little or no resistance so I pulled them and they are resting. I can tell you this the flats ain't dry this time. I didn't cook As hot I stayed 250-300 range. I wrapped the butcher paper tighter and when I unwrapped to check them they were sitting in liquid this might be the reason they are more moist. Anyway stand by for pics